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Kara's Take on Grill Fried Chicken


karacooks
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Tonight I did my own take on the grill fried chicken on the batch of drums that I've been making for H's lunches. 

 

I started out with the following:  1/4 cup cornstarch, 3/4 cup flour, 1 tbsp ancho chile powder, 1/2 tbsp paprika, 1/2 tbsp salt, 1/2 tbsp black pepper. Soaked the drums in milk for 1 hr then patted them dry. Tossed them in the flour and spice mix in a gallon zipper bag (about 3-4 at a time) and then hung them on the rack:

 

 

40 mins on the grill and they were done:

 

 

H said that they DEFINITELY have a fried chicken flavor and texture, but something is missing. I suspect like all the others, I didn't include enough seasoning. H thinks that a packet of Ranch dip mix might be good, so next week I'll try that. Also seasoning the milk/buttermilk that they soak in beforehand might help too!!

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Looks great!   I noticed that too with mine.  Before putting it on the chicken, when I tasted my mix of flour, corn starch, cayenne, and chicken seasoning, the mix seemed to be pretty good.  The chicken seasoning was definitely noticeable and the cayenne gave it a nice kick.   After it was cooked, most of that seemed to vanish.  You could taste it a bit but not to the same level as previously.   I guess it's the same idea as John using all that hot sauce in his video and it ending up as "mild" in the end.  

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Yes marinade or inject your chicken. I recommend actually using a Caribbean over a Southern style of sauce for marinating. I do Cajun, Creole, Southern (soul), and Tex-Mex in addition to various Caribbean and South American flavors.

I'm making another picnic shoulder tomorrow. I'm sure you can use my ingredient list as a starting point once I have it typed up! BTW your grill-frying method looks flawless!

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I gotta tell you that this chicken rack is one of the best things I've ever bought. :) I use it every single week to make lunches for H. 

Kara, can you do whole wings on your rack? Some rack makers say for wings or drumsticks, but for the life of me I can't visualize how to hang the wings on the rack.

Thanks.

And those drumsticks look fabulous. 

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It is a combo wing/drum rack, but I've never done wings on it. H loves drumsticks and I can get the family pack of a dozen for less than $10, so that's what I've stuck with. Someone posted a picture a while back using the rack with wings, but I can't remember who. If I stumble across it, I'll come back and post a link. 

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Yup, those look freakin' fantastic! Nice...

 

I think the reason there have been many reports of underseasoning is because you can't rely on the same ratios when seasoning your flour as you use with regular fried chicken. The best fried chicken has big chunks of "batter" clumps to give it flavor... in fact, I drip a little buttermilk brine right into my dry dredge to get these clumps when I do it traditionally.  This grill-fried method relies on a very thin coating to work, so you really need to pour on the seasoning. I used a lot of salt in my buttermilk brine and that seemed to give that deep, chickeny flavor you want from fried dark meat.

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Yup, those look freakin' fantastic! Nice...

I think the reason there have been many reports of underseasoning is because you can't rely on the same ratios when seasoning your flour as you use with regular fried chicken. The best fried chicken has big chunks of "batter" clumps to give it flavor... in fact, I drip a little buttermilk brine right into my dry dredge to get these clumps when I do it traditionally. This grill-fried method relies on a very thin coating to work, so you really need to pour on the seasoning. I used a lot of salt in my buttermilk brine and that seemed to give that deep, chickeny flavor you want from fried dark meat.

Nicely explained.
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